Bring a small saucepan filled with water to a boil, then gently lower the egg into the water till fully submerged. Boil on medium heat for 10 minutes. Allow to cool before removing the shell, then set aside.
Prepare the rice salad
In a large mixing bowl, add the rice, tuna, Ponti vegetables*, parsley, juice of the lemon and salt and pepper. Stir gently till all the ingredients are mixed together.
Slice the egg and place over the rice salad.
Serve at room temperature
Best made a few hours ahead.Keep chilled and remove an hour before serving.*use only a little of the oil